Greenstein’s Sour Rye – Low and Slow

I made Pastrami and Rye Bread today. The Pastrami is going better (should be ready to slice soon).

The first time I made the Greenstein Sour Rye, back in May, it came out great. Today, I tried to bake three big loaves at once and I think my old tired oven didn’t hold its heat with the overcrowding. So it baked too slow, almost charring on top before it was done inside, over an hour. The oven and stone were well pre-heated, but maybe not well enough). The loaves also had some crust eruptions; not sure if that’s related to the oven problem.

It does taste good, nice and sour. I hope The Snyder Clan enjoys it under my Pastrami… if and when we exhaust David’s much prettier (and more voluble) ryes.

Before proofing[1]

After proofing[2]

Baked[3]

Crumb [4]

Next time I'll make two at a time and pre-heat longer. What I really need is a new oven.